blueberry bread

This Blueberry Banana Bread is soft and moist. Blueberries and bananas are the perfect match!

Blueberry Banana Bread

bananas,

butter, melted

sugar

eggs

vanilla

sour cream

baking soda

salt

all purpose flour

blueberries

Preheat oven to 350°F. Coat a 9×5 loaf pan with nonstick spray. Line the bottom and up the short sides with a strip of parchment paper. Coat again with nonstick spray. Set aside.

In a medium bowl mash the bananas with a fork, leaving them slightly lumpy and set aside.

In a large bowl stir together the butter and sugar. Mix in the eggs and vanilla and stir until smooth. Add the sour cream, mashed bananas, baking soda, and salt, and stir until blended. Next mix in the flour until incorporated.

Place blueberries in a medium bowl and sprinkle the remaining 2 tablespoons of flour on top. Toss lightly to coat the blueberries.

Stir the blueberries into the batter and pour the batter into the prepared pan. Press a few additional blueberries into the top of the banana bread if desired to garnish. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.

Cool in the pan for 15 minutes, and then using the parchment paper as handles, carefully lift the banana bread out of the pan to cool on a wire rack.

Moist, tender Blueberry Bread. Easy to make and bursting with berries! Perfect base recipe with options for fresh or frozen berries, lemon or crumb topping.

Blueberry Bread

white whole wheat flour

baking powder

cinnamon (optional)

(6 ounces) blueberries (fresh

honey

unsalted butter

vanilla extract

lemon (optional)

eggs (at room temperature)

raw turbinado sugar

cinnamon

Preheat

Adjust the oven rack to the lower third position and preheat the oven to 350 degrees F. Lightly coat a 8x4-inch loaf pan with nonstick spray. Set aside.

Whisk

In a large mixing bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon. Place the blueberries in a separate bowl and sprinkle with 1 teaspoon of the dry ingredients (this will help keep the blueberries from sinking to the bottom).

In a separate bowl, whisk together the Greek yogurt, honey, melted butter, vanilla, and lemon zest until smoothly combined. Whisk in the eggs. If the butter resolidifies, gently warm the bowl in the microwave, just until it melts again.

Stir

Add the wet ingredients to the dry ingredients, and with a wooden spoon or spatula, very gently stir the batter, stopping as soon as the flour disappears. Fold in the blueberries.

For the topping, if using: In a small bowl, stir together the raw sugar and cinnamon.

Bake

Spoon the batter into the prepared baking pan and smooth the top. Sprinkle with the cinnamon-sugar topping, if using. Bake for 30 minutes, then loosely tent the pan with foil to keep the bread from browning too quickly. Continue baking for 15 to 20 additional minutes (45 to 50 minutes total), or until a toothpick inserted in the center of the loaf comes out clean without any wet batter clinging to it. Place the pan on a wire rack and let cool completely. Transfer to a cutting board, slice, and enjoy!

https://content.jwplatform.com/videos/7BF2HHyO.mp4

Blueberry Bread is super easy and quick to make from scratch! This moist quick bread is loaded with fresh blueberries and topped with a sprinkle of sugar for some crunch. A perfect quick breakfast for busy mornings that the whole family will love!

all-purpose flour

tsp baking powder

tsp salt

milk

vegetable oil

tsp vanilla extract

Tbsp sugar

Preheat oven to 350° F (175° C). Grease and flour an 8 1/2 x 4 1/2 inch loaf pan.

Mix flour, sugar, baking powder, and salt in a large bowl. Stir milk, oil, egg, and vanilla extract into flour mixture until batter is just blended.

Combine washed and dried blueberries with 1 tsp of flour and gently fold them into the batter. Pour batter into prepared loaf pan. Sprinkle one tablespoon of sugar over the batter.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, 60 to 70 minutes. Let cool in the pan for 15 minutes, then transfer to a cooling rack and let cool completely.

This blueberry bread is so quick to make and it only needs a wooden spoon or spatula to mix. Be sure to fold in the blueberries gently so they don&#x27;t break and bleed into the batter.

Oatmeal Blueberry Bread

Greek yogurt

½ cup 1 stick butter, melted and cooled slightly

oats

blueberries*

Preheat the oven to 375°F. Spray a 9×5-inch loaf pan with baking spray or canola oil and line with parchment paper, or lightly butter the pan and dust with a spoonful of flour.

In a large mixing bowl, whisk the flour, sugar, baking powder, and salt. In a separate bowl, use a fork to mix together the yogurt, eggs, melted butter, and vanilla, then fold into the dry ingredients. Mix in the oats then gently fold in the blueberries, reserving a few to dot the top of the batter. The batter should be thick and a little sticky.

Scrape the mixture into the loaf pan. Bake for 45-55 minutes or until golden brown and when a toothpick inserted into the bread comes out clean. Remove from the oven and cool in the pan for 10 minutes, then transfer to a wire rack to continue cooling. Serve warm or at room temperature. The bread will be more firm after it has cooled completely.

This delicious blueberry bread recipe is such a delicious quick bread! Just like a moist sweet blueberry muffin but all in one loaf shape that is perfect for a breakfast treat or a sweet dessert. Make this with fresh or frozen berries too!

unsalted butter (softened)

eggs (lightly beaten)

flour (all purpose, plus one teaspoon for blueberries)

Preheat oven to 350 degress. Cut a piece of parchment paper the size of the pan so it lays over the pan from left to right. Lightly oil the other two sides of the pan not covered in parchment.

Cream together the softened butter and the sugar until the sugar is fully mixed into the butter with spatula or electric mixer.

Add beaten eggs, milk and vanilla to your bowl and mix well until combined.

In a second bowl add 2 cups of flour, baking powder and salt and combine until mixed.

Add the flour mixture to the wet ingredients and stir until just combined. Be careful not to overmix.

In a small bowl add blueberries and sprinkle with a teaspoon of flour, then stir the blueberries so the flour mixes evenly.

Fold half of the blueberries into the batter, then add the batter to the pan. Add the remaining blueberries to the top of the batter and swirl with a spoon.

(Optional) Sprinkle the top of the loaf with 1-2 tablespoons of sugar. A course sugar works best, see the notes for more details.

Bake in the oven for 70-85  minutes or until completely cooked through. Check with a toothpick by inserting into your loaf ( I start checking at 60 minutes to be safe- ovens can sometimes vary), and making sure the toothpick doesn't have raw batter clinging to it. (It may have blueberry, that's ok!)

Let the blueberry bread cool for 10-15 minutes, then remove from the pan. It slices a lot easier if you let the bread cool completely. Enjoy!

This blueberry lemon loaf is busting with berries and bright lemon flavor! Enjoy it plain for breakfast with a cup of coffee or tea, or top it with the simple lemon glaze for a sweeter treat.

Lemon Blueberry Bread

sea salt

cane sugar

lemon zest

milk Greek yogurt

extra-virgin olive oil (plus more for the pan)

blueberries (fresh

Lemon glaze (optional, for serving)

Preheat the oven to 350°F and grease an 8x4 or 9x5-inch loaf pan.

In a medium bowl, whisk together the flour, baking powder, and salt.

In a large bowl, place the cane sugar and lemon zest. Use your fingers to work the zest into the sugar until well combined. This helps the zest release its fragrant oils. Add the yogurt, olive oil, eggs, and vanilla and whisk to combine.

Add the dry ingredients to the wet ingredients and stir until just combined. Fold in the blueberries. The batter will be thick.

Pour the batter into the prepared pan and use a spatula to smooth the top. Bake for 40 to 50 minutes, or until a toothpick inserted comes out clean.

Let cool completely before removing from the pan. If desired, drizzle with lemon glaze before slicing and serving.

This delicious Blueberry Breakfast Bread is the perfect alternative for a family brunch on the weekends! Everyone will love it!

Blueberry Breakfast Bread

all-purpose flour (or gluten-free all-purpose flour)

plant-based milk ((I used almond))

maple syrup

Preheat the oven to 400 degrees F, and lightly oil a 9&quot;x9&quot; pan or standard loaf pan. Mix the all-purpose flour (or gluten-free all-purpose flour), baking powder, salt, and cinnamon in a mixing bowl. Add the vanilla extract, plant-based milk, maple syrup, and oil and mix thoroughly. Add blueberries and stir to fold in.

Pour the batter into a baking pan and bake for 20 to 25 min (time in a 9&quot;x9&quot; pan) or until knife inserted into center comes out clean and top is golden brown. Let cool before cutting, and enjoy!

Add a sweet touch to breakfast and snacks with this Blueberry Bread! With moist crumbs and juicy berries, this easy quick bread recipe will be a hit with the whole family. Make it a year-round favorite by using frozen blueberries when fresh are not in season.

Blueberry Bread Recipe

all-purpose flour ((240 grams))

sugar ((200 grams))

vegetable oil ((60 milliliters))

unsalted butter (melted and cooled (56 grams))

egg (room temperature)

vanilla (extract)

milk ((120 milliliters))

blueberries (fresh or frozen (180 grams))

Preheat the oven to 350°F. Grease an 8½x4½-inch loaf pan with butter or baking spray. (You can also line it with parchment paper.)

In a large mixing bowl, whisk together the flour, baking powder, and salt.

In a medium mixing bowl, whisk together the sugar, oil, melted and cooled butter, egg, and vanilla until smooth and lightened in color. Whisk in the milk until fully combined.

Place the blueberries in a medium mixing bowl. Sprinkle 2 teaspoons of the flour mixture over the blueberries. Gently toss to combine.

Pour the milk mixture into the remaining flour mixture and stir together with a spatula until almost fully combined and only a few streaks of dry flour remain. Gently but quickly fold the blueberry mixture into the batter. Pour into the prepared loaf pan.

Bake for 65 to 75 minutes or until a toothpick inserted into the center comes out with a few moist crumbs. Let the bread cool in the pan for 10 minutes then turn it onto a wire rack to cool completely.

https://www.youtube.com/watch?v=Er8lUDYM64Y

Featuring juicy blueberries and a tender crumb, this delicious Blueberry Bread is a tasty treat everyone will love! It’s made with common pantry ingredients in a few simple steps and is delicious year-round. Enjoy slices as a quick breakfast or afternoon snack.

RECIPE: https://preppykitchen.com/blueberry-bread/

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Easy Blueberry Bread Recipe

This moist and delicious Blueberry Zucchini Bread is low-fat, lightly sweetened, and loaded with summer zucchini and blueberries. Perfect for breakfast or as a snack!

Blueberry Zucchini Bread

cooking spray

all-purpose flour (I used unbleached)

white whole-wheat flour

brown sugar (not packed (3.5 oz)

butter (or dairy-free butter)

½ cups shredded zucchini (not packed, not squeezed (from about 1 1/4 large))

Cinnamon

Cooking spray is a spray form of an oil as a lubricant, lecithin as an emulsifier, and a propellant such as food-grade alcohol, nitrous oxide, carbon dioxide or propane. Cooking spray is applied to frying pans and other cookware to prevent food from sticking. Traditionally, cooks used butter, shortening, or oils poured or rubbed on...

An egg is the organic vessel containing the zygote in which an animal embryo develops until it can survive on its own, at which point the animal hatches. An egg results from fertilization of an ovum. Most arthropods, vertebrates, and mollusks lay eggs, although some do not, such as scorpions and most mammals. Reproductive structures...

Vanilla

Preheat oven to 325°F. Spray a 9×5-inch loaf pan with cooking spray.

Toss the blueberries in a bowl with 2 tablespoons of the flour.

Combine remaining flours, baking powder, baking soda, cinnamon and salt in a large bowl. Whisk well.

In a medium bowl, mix egg, sugar, vanilla, melted butter, apple sauce and zucchini.

Add to the flour mixture and stir until just blended. Fold in the blueberries.

Pour batter into the prepared 9×5-inch loaf pan.

Bake 45-55 minutes, or until a toothpick inserted in the center comes out clean.

Cool for about 10 minutes. Remove loaf from pan and let it cool before slicing.

This recipe was outstanding! The loaf came out so delicious and moist - don’t even need to put butter on it. I will definitely be making this again. Thank you, Gina!!

This one just didn't work for me.  It tasted a bit odd and way tooo healthy.  I was trying to cut the fat further and subbed applesauce for the butter/oil. Maybe it would have been better if I'd used the melted butter.

This is another FABULOUS recipe, used my homemade sugarless applesauce fresh blueberries....made 4 mini loaves ...deeeeelicious !!!!!

So delicious! Bread is moist and flavorful. Even the picky guys in the house love it.

I’ve made this three times now and it is very tasty.  We love the recipe and the ‘we’ includes my husband and also my grandkids (2-1/2 and 1+ year olds).  My experience has been that it requires longer cooking time at 325 degrees.  The first time I had a sort of hard stop and so turned off the oven but left it in.  The second time I increased the temperature to 375 to finish it off for another 20 minutes.  This most recent time I kept the 325 degrees for a full 90 minutes and then let it rest in the hot pan for 30 minutes before removing to a cooling rack.

This was so moist and delicious. It had just the right amount of sweetness and hardiness. I shared some with a friend and she said "WOW" this is really tasty. I did use 2 cups of white flour since I was out of whole wheat. I also only had 1/3 cup of blueberries but it was still great. I'm going to make this again and enjoy for breakfast with my coffee.

Sooo good!  I only had 1/2 cup of applesauce so added a banana to bring it to just under a cup (equivalent to 2 - 3.9oz) It wasn't overly sweet... just the right amount! I also added a few walnuts and made muffins.  Another great recipe.

Just made this last night and I have to say it’s my favorite baked good recipe of yours I’ve made! So moist and just enough sweetness it still feels decadent. Loved the hint of cinnamon too!

I just made this recipe today and it came out looking just like the picture. I doubled the recipe and got one full-size loaf, one smaller loaf, and three muffins. Next time I would add lemon zest and nuts and perhaps one sweetened applesauce as this was a little less sweet than I would’ve liked. It is very moist.

I made this today.  It is so moist it almost seems underbaked, though it tested done.

Muffins turned our gummie!
Not sure what happened. Only thing I  could figure is blueberries could have still been frozen??

Love the blueberries in this bread. I’m going to make several to freeze and enjoy in the winter months.

Homemade bread has a magic that store-bought loaves just can’t compete with. The smell that fills your kitchen, the satisfaction of creating something from scratch, and the joy of sharing it—these are the little pleasures that make baking so special.

How to Make Blueberry Lemon Cream Cheese Sourdough Bread

water

sourdough starter (fed and ripe)

bread flour

tbsp unsalted butter, melted

tsp grated lemon zest

tbsp lemon juice

oz cream cheese, softened

tbsp honey

In a large bowl, whisk together the warm water, sourdough starter, and sugar until dissolved.

Add bread flour, salt, melted butter, egg, lemon zest, and lemon juice. Stir until a shaggy dough forms.

Transfer to a clean surface and knead for about 10 minutes until smooth and elastic.

Place the dough in a lightly oiled bowl, cover it with plastic wrap or a clean kitchen towel, and let it rise in a warm place for 4–5 hours, or until doubled in size.

In a mixing bowl, beat the cream cheese until smooth.

Add sugar, egg, and vanilla extract. Continue mixing until creamy and fully combined.

Set aside in the fridge while the dough continues to rise.

Once the dough has risen, punch it down gently to release air.

Roll each part into a rectangle (about 1/4 inch thick).

Spread the cream cheese filling evenly over one piece, leaving a 1-inch border.

Sprinkle the blueberries over the filling.

Carefully fold the second dough rectangle over the top. Pinch the edges to seal.

Gently shape the dough into a round or oval loaf and place it on a parchment-lined baking sheet.

Mix the lemon juice and honey in a small bowl.

Brush generously over the top of the dough for a glossy finish and added flavor.

Bake for 35–40 minutes, or until the top is golden brown and the bottom sounds hollow when tapped.

Remove from the oven and let it cool on a wire rack for at least 15 minutes before slicing.

Top 11 blueberry bread recipes from across the web

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Top 11 blueberry bread recipes from across the web

The most viewed blueberry bread recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Blueberry Banana Bread

Blueberry Bread

Blueberry Banana Bread

Blueberry Bread

Oatmeal Blueberry Bread

Blueberry Bread

Lemon Blueberry Bread

Blueberry Breakfast Bread

Blueberry Bread Recipe

Blueberry Zucchini Bread

How to Make Blueberry Lemon Cream C...

The most viewed blueberry bread recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine